Decorate A Cake In A Pinch With This Aluminum Foil Hack

Have you ever run across a recipe for an amazing cake or pie and think, "I have all the ingredients for that," only to find out that you were wrong and you have nothing on hand to make decorating easier? No piping bag, no Ziploc bags, not even some spare parchment. So how do you frost this baked masterpiece? You could smear frosting on with a spatula, or throw caution to the wind and try your hand at an aluminum foil piping bag.

To start, a warning. This method is a last-ditch effort and best employed if you are already fairly confident in your piping skills. It's not the easiest solution to this problem, but it can work in a pinch. We tried it ourselves after doubting it, and it proved itself to be another reliable foil hack around the kitchen.

You'll need to layer your foil, especially if you have a very thin brand. Two pieces together should make your impromptu piping bag sturdy enough for the task. If your frosting is thick, you may even want three layers. Cut them into square pieces and, holding both together, roll them into a cone shape. You want a fine point on one end for piping, with the hole as small or as large as you need. You can trim it with scissors if necessary, but rolling it to the right size is less messy because of the way foil bends. The other end should be open so you can spoon in your frosting.

Foil piping bags can be ungainly, and if you have a very thick and sticky frosting, it can be a delicate process to force it down into the bag towards the tip. Try something like a classic buttercream. Keep the foil smooth and unwrinkled for as long as possible; the longer it maintains a cone shape, the easier it will be to use.

Once the bag is filled, you can fold up the top. The foil holds its shape to prevent excess frosting from pushing back up and spilling out. Fold the end down and roll it like a toothpaste tube. This helps force the frosting toward the tip as you go.

Holding the bag takes a little practice. Squeezing it will permanently bend the foil, so don't squeeze too far down or too hard. Slow and steady is the key. If the tip gets malformed, you can use the end of a knife or chopstick to try to reshape it. Again, be gentle. Two or three layers are key to maintain the tip size and shape. If the apparatus is too thin, it might tear as you squeeze the frosting out. If you have a spare aluminum tip to use with the foil, even better.

Keep even pressure and work slowly and patiently. You won't get fancy designs, but you can get even and consistent coverage. Try some practice beads first and any frosting hacks you know. Good luck!